Whey as a Brewing Material. III. Fermentation of Wort Containing Hydrolyzed Whey Permeate. Robert I. Tenney, Tenney Associates, Inc., Deerfield, IL 60015. J. Am. Soc. Brew. Chem. 39:0064, 1981.

Ultrafiltration of whey removes most of the protein, leaving lactose and minerals in the permeate. Hydrolysis of lactose yields glucose and galactose. Salinity may be controlled by demineralization, resulting in a product that ferments easily, yielding beers of normal and controllable composition and character. Up to 30% extract may derive from whey. Several strains of yeast isolated from breweries are capable of the fermentation.

Keywords: Beer, Fermentation, Galactose, Whey, Yeast